Slice the ends off the blood oranges.

Hold one blood orange flat and firm, cut side down, on a cutting board.

Slice the peel and pith off with a sharp knife.

Roll the orange over and slice into approximately 4 slices.

Peel and slice the avocado.

Place a handful of baby kale on each plate.

Arrange alternating slices of avocado and blood orange on top of the baby kale.

Top with sliced scallions.

Sprinkle lightly with salt and pepper.

Drizzle with extra virgin olive oil.

Serve immediately.